Loader

Masala Kozhukattai/Kara Pidi Kozhukattai (Indian Spicy Rice Dumplings)

2019-03-19

    Masala Kozhukattai/Kara Pidi Kozhukattai (Indian Spicy Rice Dumplings)

    Kozhukkata or rice dumplings are prepared in different shapes and flavors in India. The sweet version is supposed to be the favorite of Lord Ganesha and so is a must dish during the festivals. The Masala Kozhukkata is a spicy version of it for those with tangy taste buds !!! This is called as Kara( meaning spicy )or Pidi (meaning by hand) Kozhukkata, as per shape and flavor. Other versions of masala Kozhukatta will have various stuffings with non-veg or veg preparations. The special method to make the masala Kozhukata soft and well cooked is given here. Enjoy it for breakfast or as a snack anytime…

    Step 1 – Preparing rice dumplings (Kozhukatta)

    Ingredients

    • Rice Flour – 1 cup
    • Oil – 1 tsp
    • Water – 1 1/2 cups
    • Salt – As needed

    Preparation

    Boil water in a vessel by adding 1 tsp of oil and salt. Add the rice flour into the boiling water, stir continuously and vigorously. Over low flame, cook till it turns to a soft dough. When the temperature cools down to what you can handle, prepare small rice balls. Steam the rice balls in a steamer/idli steamer for 10 minutes or till they are cooked well.

    Step 2 – Preparing masala Kozhukatta

    Ingredients

    • Oil – 2 to 3 tbsp
    • Chilli Powder – 1/2 to 1 tbsp
    • Turmeric Powder – 1/4 tbsp
    • Mustard Seeds – 1/4 tbsp
    • Urud Dal – 1 tbsp
    • Chana Dal – 1 tbsp
    • Coconut (Fresh) – 4 tbsp (Grated)
    • Onion – 3 tbsp (Finely Chopped)
    • Asafoetida – 1/4 tbsp
    • Salt – As needed
    • Curry leaves – Handful
    • Dried red chilli – 4 nos

    Preparation

    In a heated pan, add the oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to pop, add dried red chilli, urud dal, chana dal and fry till they turn light brown. Now add finely chopped onions, curry leaves and salt as needed. Saute till onion turns translucent. Then add chilli powder, turmeric powder, asafoetida and saute for 15 seconds or till fragrant.  Take 1 to 2 teaspoons of this fried masala, let it cool down and then grind it. Now add the prepared rice dumplings (step 1), grated coconut to the rest of the masala in the pan and mix well. Add the ground mix into it, mix well and cook for a minute so that everything is combined well. Masala Kozhukatta is ready to serve. Have this as a breakfast or a snack.

    Refer detailed step by step cooking video below:

    Recipe Type:
    Average Member Rating

    (0 / 5)

    0 5 0
    Rate this recipe

    0 people rated this recipe

    Related Recipes:
    • Peri Peri Sauce Recipe

      Peri–Peri Sauce (Piri-Piri Sauce)

    • Easy vegetarian thai pomelo salad recipe

      Pomelo Salad Vegetarian Recipe (Thai Pomelo Salad Recipe)

    • Kashmiri Namkeen Chai

      Kashmiri Noon Tea (Pink Tea) / Namkeen Chai

    • Nadan konchu thoran

      Nadan Chemmeen Thoran (Kerala Style Prawns Stir Fry)

    • Grain Free Biryani

      Grain-free Cauliflower Rice – Chicken Biriyani

    Newly added

    • Sweet potato mushroom cutlet

    • Sarkara Payasam / Ari Payasam / Ney Payasam

    • Kappa ilakkiyathu ( Mashed Tapioca)

    Comments (2)

    1. posted by SHERYL on February 15, 2019

      How long do you cook it? How hot should the oil be? I followed the recipe and it isn’t coming out crispy.

        Reply
      • posted by Rani Sharad on March 8, 2019

        Cooking time depends on the type of tapioca used. Cook till it is soft but stiff. Do not overcook. I am not using any oil in this recipe. If you have any doubts, please refer to the detailed cooking video given at the end of the recipe.

          Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *